
5.0 from 9 votes
Cilantro Lime Shrimp with Green Chili Avocado Sauce and Spaghetti Squash
This delicious Whole30 recipe combines roasted spaghetti squash and green chili avocado sauce with cilantro lime shrimp for a healthy, gluten free and dairy free meal!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 people
Calories: 499 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Green Chili Avocado Sauce
- 2 avocados peeled and pitted
- 4 tbsp fresh lime juice
- 2 cloves garlic minced
- ½ cup red onion diced
- 1 serrano chili seeded and chopped
- 1 Jalapeño seeded and chopped
- ¼ cup fresh cilantro
- 2 tbsp avocado oil or olive oil
- 2 oz diced green chilies
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper
- ¼ cup water or chicken broth
Chili Lime Garlic Shrimp
- 1 lb Shrimp peeled & deveined
- 2 garlic cloves minced
- 3 tbsp Coconut aminos
- 1 tsp chili powder
- 2 tbsp lime juice
- ½ tsp red pepper flakes
- 2 tsp olive oil
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
- Place the squash cut side down on a baking sheet and roast in the oven for 45 minutes.
- While the spaghetti squash is roasting, make the green chili avocado sauce by adding all of the ingredients to a blender or food processor and blend into a puree.
- Next, prepare the shrimp by placing the minced garlic, coconut aminos, chili powder, lime juice, red pepper flakes and 2 tsp olive oil in a medium bowl, whisk to combine.
- Add the shrimp to the marinade and toss to coat.
- Place in the refrigerator and marinate for 15-20 minutes.
- Once the spaghetti squash is done roasting, remove it from the oven and pull the spaghetti squash “noodles” out of the shell.
- Toss with half of the green chili avocado sauce.
- Remove the shrimp from the marinade and place on a grill or skillet on the stovetop over medium heat.
- Cook for 3 minutes per side.
- Place the shrimp on top of the spaghetti squash and drizzle with additional green chili avocado sauce.
Cup of Yum
Nutrition Information
Serving
4serving
Calories
499kcal
(25%)
Carbohydrates
34g
(11%)
Protein
28g
(56%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Cholesterol
286mg
(95%)
Sodium
2082mg
(87%)
Potassium
941mg
(27%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
943mg
(19%)
Vitamin C
35mg
(39%)
Calcium
251mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 499
% Daily Value*
Serving | 4serving | |
Calories | 499kcal | 25% |
Carbohydrates | 34g | 11% |
Protein | 28g | 56% |
Fat | 31g | 48% |
Saturated Fat | 4g | 20% |
Cholesterol | 286mg | 95% |
Sodium | 2082mg | 87% |
Potassium | 941mg | 20% |
Fiber | 11g | 44% |
Sugar | 9g | 18% |
Vitamin A | 943mg | 19% |
Vitamin C | 35mg | 39% |
Calcium | 251mg | 25% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.